The Ultimate Coconut Cake Recipe

The ultimate coconut cake recipe for coconut lovers! Made with coconut cream, coconut milk, coconut whipped cream and topped with coconut flake! This coconut cake recipe has it all!

I couldn’t believe my ears. “Actually, don’t worry about making a cake. It’ll be okay not to have a birthday cake this year.” How in the world would it be possible for me not to have a birthday cake for my husband’s birthday? We’d had a busy, hectic last couple of weeks and our entire family was just, well, ready for a relaxing weekend. But, to sacrifice a birthday cake? Not gonna happen. In my way of thinking, you only are blessed with so many birthdays in your lifetime and each one should be celebrated to the max. I don’t mean huge blow out parties with tons of people, unless that’s your thing. For us though, simple, classic birthdays spent together with a favorite meal, our immediate family are about as perfect as they come. But, they have to be topped off with a cake. Always cake.

One of my husband’s favorite cakes has always been the Southern Coconut Cake that I shared eons ago. It’s a classic, delicious cake. However, I thought this simple coconut cake would be perfect to make since we were planning on traveling to the lake later in the day for his birthday celebration. One thing I’ve learned the hard way, traveling with a two or three layer cake for 45 minutes in the heat of the summer does not make for a stress-free day! Ha! Now when traveling, I either make a sheet cake, layer cake, or even cupcakes and leave them unfrosted for traveling. I wrap them tightly with plastic wrap and then store them in the refrigerator. I also go ahead and make my frosting and store it in an airtight container as well. I generally will use deli containers or even zip top bags if I am making cakes or store it in frosting bags that I’ve not snipped the ends of or included a tip. Then, when I reach the destination, I can quickly assemble the cake or cupcakes. I just allow the frosting to reach room temperature (if a buttercream frosting) for easier spreading. It certainly works for me!

As I gathered together ingredients for his cake, the coconut cream caught my eye. I consider it divine intervention! Just like with my coconut cream pie, that stuff took what I’d planned to make and turned it into one more glorious confection! Topped with whipped cream and coconut flakes, this cake is the stuff of my husband’s birthday dreams!

Here’s my oh so easy Coconut Cake Recipe. I hope you love it as much as we do!

Instructions

Prepare white cake recipe batter as instructed and pour into prepared pan. Place prepared pan onto a rimmed sheet pan for baking. Place in the preheated oven and bake until the center of the cake springs back to the touch and a skewer comes out clean when inserted in the center, about 25-30 minutes. Remove from the oven. While still warm from the oven, use the skewer and poke holes all over the cake. Mix together the coconut cream and coconut milk in a small bowl. Pour the coconut cream mixture over the top of the cake, being sure to spread evenly across the entire cake so the cream seeps into the holes made from the skewers. Allow to cool completely.

Prepare whipped cream recipe, adding coconut flavoring or coconut rum to the whipped cream mixture. Spread evenly on top of cake and sprinkle with coconut. Refrigerate.

Notes

Since this cake is soaked with coconut cream and coconut milk, it is very moist and best suited for a rimmed, at least 12-cup baking dish. I use a 9x13x2 or larger sheet pan. If you live at a higher altitude, add 1/4 cup flour to the white cake recipe.

Hi Audrey,
Coconut cream is made of coconut milk, but is more concentrated with less liquid. You can generally find it either in a can or squeeze bottle at most grocery stores. I used coconut cream, which is unsweetened, but you can also use cream of coconut, which is sweetened and is what is used to make pina coladas and can be found in the beverage section at a lot of grocery stores. Whew! Did that confuse you even more? I hope not!!! 🙂

Hi Mary,
You’ve not missed anything. 🙂 I use farm fresh eggs from our hens and the yolks are always a whole lot more yellow than those from the grocery store. I’ve found that the fresher they are from our hens, the more yellow they are, too. Anyway, the eggs I used in my white cake (since I include yolks for flavor in my white cake) were collected the morning I made the cake. If you use eggs from the grocery store or even older farm eggs, you shouldn’t have as much color in your white cake as mine does! Hope that helps!

Oh girl you should taste the new one I just made!!!!! My mom has been making this recipe for years, except she uses yellow cake mix, instead of white! I have been addicted for years…so I ALMOST felt guilty for trying out a new recipe tonight! ? Girl it’s heaven! It’s this cake x 1000! You still do the “poke cake” part with the coconut cream mixture, it’s just a different mixture. The cake itself is made from scratch. I could seriously sit here and eat this whole pan, by myself! ?

My mom has been making this for years, but she uses yellow cake mix, instead of the white. By far my favorite coconut cake recipe, until tonight. The new recipe I made tonight, definitely beats this one in taste. However, it is much more complicated! Well…not complicated, just takes a lot longer, and many more ingredients. The cake itself is made from scratch. You still do the “poke cake” with a coconut mixture, but it’s different than this one! I could seriously sit down and eat this whole pan by myself! ? ??? Don’t judge me! ??

My mom has been making this for years, but she uses yellow cake mix, instead of the white. By far my favorite coconut cake recipe, until tonight. The new recipe I made tonight, definitely beats this one in taste. However, it is much more complicated! Well…not complicated, just takes a lot longer, and many more ingredients. The cake itself is made from scratch. You still do the “poke cake” with a coconut mixture, but it’s different than this one! I could seriously sit down and eat this whole pan by myself! ? ??? Don’t judge me

We must share the same recipe lineage! My mother has been making this coconut cake since I can remember. So wonderful. I started making it for occasions a few years ago and have even had it requested a couple times. 🙂

This recipe sounds delicious! I love coconut! No more buying those frozen ones at Wal-Mart! LOL – BUT, I have one question about the frosting. Is the frosting made of cool-whip with the added coconut flavoring and coconut? I don’t understand the “1 perfect coconut whipped cream recipe” part. Can you please explain that part to me? Thanks so much!

Hi Robyn! I stumbled across this recipe recently and can’t wait to try it! I’m making it for our family Easter get-together. I was wondering, is this similar to a tres leches cake, pouring the milk into the holes of the cake? Also, how far in advance can I make this cake? I’d like to make it the day before and have it ready to go Sunday morning. Thanks in advance!

Hi, Robyn, I’m making this for Easter Sunday dinner. Desserts most likely be to served about 4:00pm. I am baking the cake right now (Good Friday 4/3) and will pour the coconut cream/coconut milk mix on it per the recipe. When cooled, I will cover with plastic wrap and refrigerate until Sunday. I plan to make the whipped cream recipe as soon as I get home from church about 12:30pm. I’ll spread it on the cake at that time and refrigerate until serving time. I have made traditional tres leches cakes before and they just get better sitting in the fridge waiting for that whipped cream topping! Hope this helps you out. Happy Easter! He is Risen!

…..Tomorrow is Easter! Just took out of the oven and mixed my 2 coconut liquids together then poured all over top after poking about 150 skewer holes into hot cake. To say the house smells devilicious (oooops, not appropriate for reason I’m making this cake) I meant heavenly beyond compare, is an understatement. Only thing keft to do is eat it tomorrow and hope I use constraint so I don’t dabble into it after it’s frosted and before the event of The Lords rising. I’ll report on my accomplishment when we dive in tomorrow. Happy Easter

I made this cake on Saturday, April 4. It is so moist and delicious. I made the cake in a 9 x 13 pan, rather than the three 9-inch layers. I believe the baking time is incorrect. The three layers, baked at 350, needed 25 to 30 minutes according to the recipe. The recipe indicates the temp for the 9 x 13 pan is 325, and when placed on a large, rimmed baking pan, it should take 25 to 30 minutes to bake. But it took probably an additional 25 minutes until the cake was done baking. Robyn, what is the correct baking time?

I’m currently in the process of making this cake. Hubby has been begging me for weeks! :-). Question about the whipped cream. Do I make it according to the recipe with the vanilla and then add the coconut extract or do I sub it for the vanilla? Thanks!

I just tried baking it in a 9×13 pan at 325 for 30 minutes and it is still completely runny in the middle. I’ve had to add so much time to it and it is still completely runny in the middle. I am at sea level, is that what is wrong with my cake?

I have made this cake twice now and it is a delicious cake BUT both times the White cake has overflowed whilst baking and made a horrible mess in the oven despite me putting trays beneath it and using the sized pan that you have suggested. Just a terrible waste of ingredients, next time I make this I will remember to cut the recipe in half for the cake!

I’m currently baking this cake right now. It seems to fit well in a 9×13 pan. However it is taking longer to bake. I found the can of cream of coconut in the international food section. I’m so excited to try it. Thank you so much for the recipe. I’ll follow up on how it turns out.

In this recipe, you say to cook at 325. When looking at the white cake recipe, it says 350. Im thinking thats why its still so runny after 25 mins. I mean, its still sloshing. Batter tastes great though! I raised the temp to 350 now and am baking some more.

My mom has been making this for years, but she uses yellow cake mix, instead of the white. By far my favorite coconut cake recipe, until tonight. The new recipe I made tonight, definitely beats this one in taste. However, it is much more complicated! Well…not complicated, just takes a lot longer, and many more ingredients. The cake itself is made from scratch. You still do the “poke cake” with a coconut mixture, but it’s different than this one! I could seriously sit down and eat this whole pan by myself! ? ??? Don’t judge me